Sandra Buttery homemade crust and toasted pecan halves elevate this pecan pie to a holiday centerpiece you’ll always want in your dessert repertoire. It’s delicious with whipped cream, vanilla ice cream, hot coffee, caramel sauce; in fact most things.
Joanna Gaines Pecan Pie Recipe Ingredients
- 1 Homemade pie crust, unbaked
- 1 cup granulated sugar
- 3 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 1/3 cup salted butter, softened or melted
- 3 large eggs
- 1 1/2 cups pecan halves
How To Make Joanna Gaines Pecan Pie Recipe
- Prep the base: Prepare your favorite pie crust recipe and place the dough into a deep-dish pie plate, crimping the edges for a decorative finish. Slide the plate into the refrigerator to keep the fat in the crust cold while you work on the rich filling.
- Mix the filling: In a large mixing bowl, cream together the granulated sugar, light brown sugar, salt, corn syrup, and the softened (or melted) salted butter. Once the mixture is smooth, whisk in the eggs and vanilla extract until the batter is perfectly combined and glossy.
- Fold in the pecans: Reserve a handful of the prettiest pecan halves and stir the remaining nuts into the batter. Pour the mixture into your chilled, unbaked pie shell, then arrange the reserved pecans on top to fill in any empty spots for a beautiful, professional look.
- High-heat start: Preheat your oven to 425 degrees F and bake the pie for exactly 10 minutes to help set the crust and the edges of the filling.
- Slow bake finish: Lower the oven temperature to 350 degrees F and continue baking for about 50 minutes. About halfway through this stage, tent a large piece of greased aluminum foil over the top—making sure it’s high enough not to touch the filling—to prevent the pecans from over-browning.
- Check the jiggle: You’ll know your masterpiece is done when you give the pan a gentle shake and the center is set with only a very slight, firm jiggle. If it’s still quite wavy, bake for another 5 to 10 minutes.
- Cool and set: Remove the pie from the oven and allow it to cool completely on a wire rack for several hours. This patience is essential, as it allows the syrupy center to firm up into that perfect, sliceable texture.
Recipe Tips
- How to avoid a soggy bottom: Chilling the dough before adding the filling is the secret to a crisp crust; it prevents the butter in the dough from melting too quickly when the liquid filling hits it.
- Why the temperature change matters: Starting at 425 F creates an immediate “sear” on the crust, while dropping to 350 F allows the dense egg-based custard to cook through slowly without curdling or burning the nuts.
- How to tell when it’s perfectly done: Err on the side of cooking it slightly longer. A pecan pie that is underbaked will run all over the plate when sliced; the center should feel stable rather than liquid.
- Best way to tent with foil: Always grease the underside of the foil just in case it touches the pie, otherwise, it might peel off those beautiful toasted pecans when you remove it.
What To Serve With Joanna Gaines Pecan Pie Recipe?
This Joanna Gaines Pecan Pie Recipe is a rich, indulgent treat that needs a creamy or bitter finish! A dollop of Unsweetened Whipped Cream is the classic choice to balance the sweet corn syrup. For a bit of extra decadence, a scoop of Old-Fashioned Vanilla Ice Cream adds a lovely coolness that pairs perfectly with the toasted nuts! A hot Double Espresso or a glass of Cold Milk pairs wonderfully with the buttery, caramel-like filling.
How To Store Joanna Gaines Pecan Pie Recipe
- Refrigerate: Once completely cooled, cover the pie with plastic wrap and store in the fridge for up to 3 days. It is often best to remove it from the fridge 1 hour before serving to take the chill off.
- Freeze: Wrap the baked and cooled pie in a layer of plastic wrap and a layer of heavy-duty foil. It will stay fresh in the freezer for up to 3 months.
- Thaw: Always thaw the pie completely in the refrigerator overnight before serving to maintain the integrity of the crust and filling.
Joanna Gaines Pecan Pie Recipe Nutrition Facts
- Calories: 480 kcal
- Total Fat: 22 g
- Saturated Fat: 8 g
- Cholesterol: 95 mg
- Sodium: 310 mg
- Total Carbohydrates: 68 g
- Protein: 6 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. Dark corn syrup will give the pie a deeper, more molasses-like flavor and a darker color, whereas light corn syrup keeps the flavor more like a traditional caramel.
Joanna uses halves for a beautiful visual, but if you prefer an easier-to-slice pie, you can roughly chop the pecans so the knife glides through the pieces more easily.
This usually means it was pulled from the oven a few minutes too early. If you haven’t cut into it yet, you can try popping it back into a 350 F oven for 10-15 minutes, but the best defense is the “jiggle test” during the first bake.
Try More Recipes:
- Joanna Gaines Chocolate Pie Recipe
- Joanna Gaines French Silk Pie Recipe
- Joanna Gaines Key Lime Pie Recipe
Joanna Gaines Pecan Pie Recipe
Description
A classic, deep-dish Southern pecan pie featuring a rich, buttery caramel filling and a generous layer of toasted pecan halves.
Ingredients
Instructions
- Preheat oven to 425°F and place unbaked crust in a deep-dish pan; refrigerate.
- Cream sugars, salt, corn syrup, and butter; mix in eggs and vanilla.
- Stir pecans into the batter (reserve a few for the top).
- Pour filling into the crust and decorate with reserved pecans.
- Bake at 425°F for 10 minutes, then lower to 350°F.
- Bake for 50 more minutes, tenting with foil halfway through.
- Cool completely for several hours before slicing.
Notes
- Pie is done when it has a firm, slight jiggle in the center.
- Use a deep-dish pan to prevent the filling from overflowing.
- Making the pie a day in advance allows the flavors to deepen significantly.
